Misir Wat

Misir Wat

Misir wat is a thick, spicy red lentil stew seasoned with berbere, and one of the most recognizable components of a mixed Ethiopian platter. It is common as a vegan fasting dish among Ethiopian Christians, but that does not make it a “Jewish dish”; in Israel it is simply an accessible pareve dish that goes well with injera.

Prep time: 15 minutes · Cooking time: 55 minutes · Yield: 6 servings · Difficulty: easy

Rinse the lentils, don’t soak them

Hulled red lentils cook quickly and don’t need soaking. Rinse until the water is almost clear to reduce foam; add salt toward the end and keep a gentle simmer so they don’t stick.

Ingredients (for 6 servings)

• 500 grams red lentils, rinsed and drained
• 500 grams finely chopped onion
• 75 ml olive or canola oil
• 5 garlic cloves and 30 grams ginger, chopped
• 2 tablespoons berbere, plus more to taste
• 100 grams tomato paste
• 1/2 teaspoon ground fenugreek and 1/2 teaspoon turmeric
• 1.5 liters hot water, salt

Choosing ingredients and substitutes

The orange lentils sold in Israel are hulled red lentils and are exactly right. Ready-made berbere may contain salt, so salt at the end. For a mild version, use one tablespoon of berbere and add a teaspoon of sweet paprika.

Method

1. Soften the onion. Cook the onion in a heavy pot without oil for 15–20 minutes, stirring, until soft and almost dry.
2. Add the fat and spices. Add the oil, garlic and ginger for 2 minutes; add the berbere, tomato paste, fenugreek and turmeric and fry for 3 minutes.
3. Cook the lentils. Add the lentils and 1.2 liters of water. Bring to a boil, lower the heat and cook uncovered for 25–35 minutes. Stir from the bottom and add water as needed.
4. Finish. When the lentils are soft and the sauce thick, salt and cook for another 5 minutes. The wat should hold on a spoon, not be a runny soup.

Nutrition facts and calorie estimate

All the oil is counted. Half a serving with a medium injera is about 425 calories; a full serving with injera is about 650.

Variations and tips

• If the bottom of the pot starts to catch, add boiling water and lower the heat; don’t scrape a burnt layer into the stew.
• The stew thickens when chilled. When reheating, add 2–3 tablespoons of water per serving.
• Keeps for 4 days in the fridge and freezes for up to 3 months.

Summary

Good misir wat is thick and partly broken down but not mashed, with heat built on sweet onion. A serving is about 450 calories without injera. For a colorful platter, add gomen and atkilt.